Carregant...
Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized rice wine
This study investigated the effects of high pressure homogenization (HPH) to replace a thermal pasteurization on the yeast cell inactivation and the volatile components of rice wine (RW). By applying HPH (172 MPa with 5 passes), the yeast count was reduced over 4 log cycles. The inactivation of yeas...
Guardat en:
| Publicat a: | Food Sci Biotechnol |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2016
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049100/ https://ncbi.nlm.nih.gov/pubmed/30263377 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0173-9 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|